Fennel in Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tuber / n fennel (approx. 800 g)
- 100 g butter
- 0.5 ½ cup cream
- salt
- 5 tablespoon parmesan
Print Recipe
Pin Recipe Instructions
- Wash the fennel bulbs and remove the hard outer ribs, cut lengthways into 4-6 pieces. Blanch for about 5 minutes in boiling salted water, then drain.
- Melt the butter in a shallow saucepan, add the fennel, season with salt and cook covered over low heat until al dente, but do not brown. Add 1/2 to 1 cup of cream spoon by spoon. It shouldn`t get too soupy. Finally, sprinkle the freshly grated cheese over the top and leave it covered until the cheese has melted.
- Sprinkle with fresh, finely chopped fennel greens.
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